"TOP TIER" DEVIL'S FOOD CAKE WITH SOUR CREAM-FUDGE FROSTING
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition-and can be enjoyed right now.
Provided by Rochelle Palermo
Categories Cake Mixer Chocolate Egg Dessert Bake Valentine's Day Kid-Friendly High Fiber Potluck Sour Cream Buttermilk Bon Appétit Wedding Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- For cake:
- Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.
- Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.
- Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.
- For frosting:
- Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.
- Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.
- Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.
- Arrange roses atop cake and serve.
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Jenny Dean-Miller
[email protected]I'm giving this recipe 5 stars because it's the best chocolate cake I've ever had. It's a must-try for any chocolate lover.
Rajip Rajip
[email protected]This cake was a bit too sweet for my taste, but overall it was a good recipe.
Jenny Boeder
[email protected]I made this cake for my daughter's birthday party and it was a huge success. All the kids loved it.
Kamohelo Motsamai
[email protected]This cake was a bit too dense for my taste.
Anita Shahryari
[email protected]I've tried many chocolate cake recipes, but this one is by far the best. It's my new favorite.
Rai Yasir
[email protected]I'm not a baker, but this cake was easy to make and turned out great.
Ismerellda Nihor
[email protected]This cake is so rich and decadent. It's perfect for a special occasion.
Malek Bchir
[email protected]I made this cake for a bake sale and it sold out in minutes! Everyone loved it.
shahid laghari
[email protected]This cake was a disaster! It didn't rise properly and the frosting was runny. I had to throw the whole thing away.
Hope Allosillo
[email protected]I've made this cake several times now and it's always a hit. It's my go-to chocolate cake recipe.
Toby Conner
[email protected]The cake was delicious, but the frosting was a bit too sweet for my taste.
Todd Sanford
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had.
Kalid Abdo
[email protected]I followed the recipe exactly and the cake turned out dry and crumbly. I'm not sure what I did wrong.
Jenn_ idk
[email protected]This cake was easy to make and turned out perfectly. I'm so glad I found this recipe.
gothic evil kitten
[email protected]I'm not usually a fan of chocolate cake, but this one was amazing! The sour cream in the frosting really made it.
Sharon Shultz
[email protected]This cake was a huge hit at my party! Everyone loved the rich chocolate flavor and the creamy fudge frosting. I will definitely be making this cake again.